The Whitehouse Cookbook (1887) written by Mrs. F.L. Gillette

M >> Mrs. F.L. Gillette >> The Whitehouse Cookbook (1887)

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BREAD, 238
Bread, Brown, Boston, 244
Brown, Boston Unfermented, 244
Brown, Rhode Island, 245
Brown, Steamed, 245
Brown, Virginia, 245
Compressed Yeast, 241
Corn, 247
Corn and Rye, 245
Corn, Boston, 247
Corn, Virginia, 247
French, 246
German, 247
Graham, 243
Graham, Unfermented, 244
Milk Yeast, 243
Rye, 245
Rye and Corn, 245
Salt-raising, 242
Twist, 246
Wheat, 240
Cake, Corn, New England, 246
Corn, Spider, 249
Indian Loaf, 248
Johnnie, 248
Potato, Raised, 249
General Directions, 238
Southern Corn Meal Pone, or Corn Dodgers, 249
Yeast, Dried, or Yeast Cakes, 242
Home-made, 241
Unrivaled, 242

BISCUITS, ROLLS, MUFFINS, ETC, 249
Biscuit, Baking Powder, 251
Beaten, 254
Egg, 252
Graham (With Yeast), 252
Grafton Milk, 254
Light. No. 1, 252
Light. No. 2, 252
Potato, 254
Raised, 251
Soda, 251
Sour Milk, 251
Vinegar, 254
Bread Crumbs, Prepared, 272
Bread, Warm for Breakfast, 250
Buns, London Hot Cross, 255
Cake, Newport Breakfast, 271
Cakes, Buckwheat, 266
Buckwheat (Raised), 265
Buckwheat (Without Yeast), 265
Drop (Rye), 261
Drop (Wheat), 262
Flannel (With Yeast), 262
Tea, Berry, 261
Griddle (Very Good), 263
Griddle, Bread, 264
Griddle, Corn Meal, 263
Griddle, Corn Meal (With Yeast), 263
Griddle, Feather, 262
Griddle, French, 265
Griddle, Graham, 264
Griddle, Green Corn, 265
Griddle, Huckleberry, 265
Griddle, Potato, 264
Griddle, Rice, 264
Griddle, Sour Milk, 263
Griddle, Swedish, 266
Griddle, Wheat, 262
Cannelons, or Fried Puffs, 268
Cracked Wheat, 275
Crackers, 272
French, 273
Cracknels, 257
Croquettes, Hominy, 274
Rice, 274
Crumpets, English, 272
Plain, 272
Fritters, Apple, 267
Cream, 266
Corn Meal, 266
Currant, 266
German, 269
Golden Ball, 268
Green Corn, 269
Hominy, 269
Parsnip, 269
Peach, 267
Pineapple, 267
Wheat, 267
Gems, Graham. No. 1, 259
Graham. No. 2, 259
Graham, Plain, 259
General Suggestions, 249
Hominy, 274, 276
Hulled Corn or Samp, 275
Muffins, Corn Meal (Without Eggs), 258
Egg (Fine), 257
Hominy, 259
Plain, 258
Raised. No. 1, 257
Raised. No. 2, 257
Tennessee, 258
Without Eggs, 258
Mush, Corn Meal, or Hasty Pudding, 273
Fried, 273
Graham, 273
Oat Flakes, 275
Oat Meal, 274
Steamed, 276
Pop-overs, 262
Prepared Bread Crumbs, 272
Puff Balls, 271
Puffs, Breakfast, 272
Rolls, Dinner, Fried, 271
French, 253
Parker House, 253
Parker House (Unfermented), 253
Stale (To Renew), 250
Rice, Boiled, 275
Rusks, 256
With Yeast, 256
Unfermented, 256
Sally Lunn, 255
Unfermented, 255
Samp, or Hulled Corn, 275
Scones, Scotch, 256
Short Cake, Cream, 269
Huckleberry, 271
Lemon, 270
Orange, 270
Strawberry, 270
Waffles, 260
Continental Hotel, 260
Cream, 260
Newport, 260
Rice. No. 1, 261
Rice. No. 2, 261
Rice, German, 261

TOAST, 276
American, 277
Apple, 281
Cheese. No. 1, 277
No. 2, 278
Chicken Hash with Rice, 281
Codfish on (Cuban Style), 280
Cream, 277
Eggs on, 279
Baked on, 279
Halibut on, 281
Ham, 279
Hashed Beef on, 280
Milk, 277
Minced Fowls on, 279
Mushrooms on, 278
Nuns', 277
Oyster, 278
Reed Birds on, 279
Tomato, 278
Veal Hash on, 280

BUTTER AND CHEESE, 219
Butter, A Brine to Preserve, 220
Putting up to Keep, 220
To Make, 219
To Make Quickly, 220
Cheese, Cottage, 221
Cream (New Jersey), 221
Cream Toast, 223
Fondu, 222
Scalloped, 222
Souffle, 222
Straws, Cayenne, 223
Curds and Cream, 221
Pastry Ramakins, 223
Rarebit, Welsh, 224
Slip, 222
Welsh Rarebit, 224

CAKE, ETC., 282
Suggestions in Regard to Cake Making, 282

FROSTING OR ICING, 284
Almond, 285
Boiled, 286
Chocolate, 285
Gelatine, 287
Golden, 287
Without Eggs, 287
Icing, Chocolate, Plain, 285
Sugar, 286
Tutti Frutti, 286

FILLINGS FOR LAYER CAKES, 287
No. 1. Cream Filling, 287
No. 2. Cream Filling, 288
No. 3. Ice Cream Filling, 288
No. 4. Apple Filling, 288
No. 5. Apple Filling, 288
No. 6. Cream Frosting, 288
No. 7. Peach Cream Filling, 288
No. 8. Chocolate Cream Filling, 289
No. 9. Chocolate Cream Filling, 289
No. 10. Banana Filling, 289
No. 11. Lemon Jelly Filling, 289
No. 12. Orange Cake Filling, 289
No. 13. Fig Filling, 289
No. 14. Fruit Filling, 290
Cake, Almond, 303
Angel, 302
Bread or Raised, 290
Bride, 294
Chocolate, No. 1, 298
Chocolate, No. 2, 298
Chocolate, No. 3, 298
Chocolate, French, 297
Citron, 295
Cocoanut, 299
Cocoanut and Almond, 299
Coffee, 299
Cream, 300
Cream (Cheap), 306
Cream, Whipped, 304
Custard or Cream, 305
Delicate, 295
Election, 300
Feather, 300
Fruit (Superior), 290
Fruit, by Measure (Excellent), 291
Fruit, Dried Apple, 300
Fruit, Layer, 304
Fruit, Molasses, 291
Fruit, White, 391
Gingerbread, Hard, 306
Gingerbread, Plain, 307
Ginger, Soft, 306
Gold, 296
Gold and Silver, 307
Golden Spice, 303
Golden Cream, 300
Gold or Lemon, 296
Hickory Nut or Walnut, 305
Huckleberry, 308
Jelly, Layer, 305
Jelly, Rochester, 303
Jelly, Rolled, 304
Layer, To Cut, 304
Lemon, 295
Lemon or Gold, 296
Loaf (Superior), 297
Loaf (Washington), 302
Marble, 297
Pound, Citron, 295
Pound, Cocoanut, 295
Pound, English, 294
Pound, Plain, 294
Queen's, 302
Ribbon, 302
Silver or Delicate, 296
Snow (Delicious), 296
Sponge, 292
Sponge, Almond, 292
Sponge, Lemon, 293
Sponge (Old-fashioned), 293
Sponge, Plain, 293
Sponge, White, 292
Sweet Strawberry, 308
White Mountain, No. 1, 301
White Mountain, No. 2, 301
Without Eggs, 301
Cakes, Corn Starch, 312
Cream, Boston, 307
Cup, 311
Cup, Molasses 308
Fancy, 310
Fried, or Doughnuts, 316
Fried, or Crullers, 317
Jelly, Brunswick, 313
Molasses Cup, 308
Nut, Fried, 318
Peach, 310
Plum, Little, 313
Variegated, 311
Cookies, 315
Cocoanut, 316
Crisp (Very Nice), 316
Favorite, 315
Fruit, 315
Ginger, 309
Lemon, 316
Crullers, or Fried Cakes, 317
or Wonders, 318
Doughnuts, Bakers' Raised, 317
German, 318
or Fried Cakes, 316
Puff Ball, 319
Raised, 317
Drops, Sponge, 313
Dominoes, 310
Eclairs, Chocolate, 308
Ginger Biscuit, White, 307
Cookies, 309
Snaps, 309
Snaps, Bakers', 309
Gingerbread, Hard, 306
Plain, 307
Jumbles, 314
Almond, 315
Cocoanut, 314
Fruit, 315
Philadelphia, 314
Wine, 314
Lady Fingers, or Savory Biscuit, 312
Neapolitaines, 313
Sandwiches, Pastry, 313
Savory Biscuit, 312
Trifles, 319
Wafers, 310

CANNED FRUITS AND VEGETABLES, 438
Boiled Cider, Canned, 442
Canned Corn, 441
Fruit Juices, 440
Grapes, 439
Mince Meat, 442
Peaches, 439
Peas, 441
Pineapple, 440
Plums, 442
Pumpkin, 442
Quinces, 440
Strawberries, 439
Tomatoes, 440
Peach Butter, 443
General Remarks, 438
Peaches Dried with Sugar, 443
To Can Corn, 441
Peas, 441
Pineapple, 440

CARVING, 7
Beef, Hind-Quarter, 8
Fore-Quarter, 8
Sirloin of, 14
Duck, Roast, 24
Fowls, Roast, 23
Goose, Roast, 23
Ham, Roast, 20
Lamb, Fore-Quarter, 19
Mackerel, 26
Mutton, 11
Leg of, 18
Partridges, 24
Pheasant, 25
Pigeons, 25
Pork, 12
Salmon, Boiled, 26
Turkey, Roast, 22
Veal, Breast of, 15
Fore-Quarter, 10
Fillet of, 16
Hind-Quarter, 10
Neck of, 17
Venison, 13
Haunch of, 21

COLORING FOR FRUIT, CONFECTIONERY, ETC., 444
Caramel, or Burnt Sugar, 445
Coloring, Green, 444
Red, Deep, 444
Red or Pink, 444
Yellow, 444
Sugar Grains, 445
Colored, 445
To Clarify Jelly, 445

CONFECTIONERY, 446
Candy, Butter Scotch, 453
Chocolate Caramels, 450
Chocolate Creams, 448
Chocolate Cream Drops, 457
Cocoanut, 452
Cocoanut Caramels, 456
Cocoanut Creams, 457
Cocoanut Creams, 449
Currant Drops, 451
Everton Taffy, 452
Fig, 454
French Cream, 447
French Vanilla Cream, 456
Fruit Creams, 448
Fruit and Nut Creams, 457
Grilled Almonds, 450
Hoarhound, 453
Lemon Drops, 451
Maple Sugar Creams, 450
Molasses, 455
Molasses and Nut, 451
Nut, Sugar, 452
Nut, Molasses, 451
Nut Creams, 450
Orange Drops, 457
Peppermint Drops, 451
Pop Corn. No. 1, 453
Pop Corn. No. 2, 453
Raspberry Creams, 449
Roley Poley, 454
Stick, 450
Variegated Creams, 449
Walnut Creams, 448
Candied Oranges, 454
Candies Without Cooking, 456
Conserves, Peach, 455
Strawberry, 455
Dried Preserves, 456
General Remarks, 446
Jujube Paste, 454
Maple Walnuts, 452
Peach Leather, 455
Pop Corn Balls, 452

CUSTARDS, CREAMS AND DESSERTS, 344
Almonds, Salted or Roasted, 366
Apples, Stewed. No. 1, 370
Stewed. No. 2, 370
Blanc Mange. No. 1, 359
No. 2, 359
Chocolate, 359
Corn Starch, 359
Fruit, 360
Tapioca, 358
Cake, Peach, 366
Charlotte, Burnt Almond, 364
Country Plum, 364
Orange, 360
Orange, 363
Strawberry, 360
Tipsy, 363
Russe, 361
Russe, Fine, 361
Russe (Another), 362
Russe, Economical, 363
Russe or Naples Biscuit, 362
Russe, Plain. No. 1, 362
Russe, Plain. No. 2, 362
Russe with Pineapple, 364
Cheese Custard, Recipe for, 375
Chestnuts, Roast, 367
Cream, Banana, 352
Bavarian, 349
Bavarian Strawberry, 350
Chocolate. No. 1, 350
Chocolate or Custard. No. 2, 351
For Fruit, 355
Golden, 350
Italian, 353
Lemon. No. 1, 351
Lemon. No. 2, 351
Lemon. No. 3, 351
Mock, or Boiled Custard, 346
Orange, 352
Peach. No. 1, 353
Peach. No. 2, 353
Pie, 366
Snow, 353
Solid, 352
Spanish, 349
Tapioca Custard, 352
Velvet, with Strawberries, 365
Whipped. No. 1, 349
Whipped. No. 3, 349
Croutons, After Dinner, 367
Crystallized Fruit, 369
Custard, Almond. No. 1, 347
Almond. No. 2, 348
Apple, 347
Baked, 345
Boiled, 346
Boiled or Mock Cream, 346
Caramel, Soft, 345
Cocoanut, Baked, 348
Cup, 345
French, 346
German, 347
Snowball, 348
Tapioca Cream, 352
Dessert Puffs, 366
Float, Apple, 354
Orange, 367
Floating Island, 358
Islands, 358
Fritters, Jelly, 369
Fruit, Crystallized, 369
Short Cake, 366
General Remarks, 344
Gooseberry Fool, 371
Honey, Lemon, 358
Jelly, Cider, 374
Kisses, 371
Lemon. No. 1, 373
Lemon. No. 2, 373
Orange, 374
Strawberry, 377
Variegated, 374
Wine, 373
Kisses, Jelly, 372
or Meringues, 371
Meringue, Corn Starch, 365
Peach, 354
Meringues or Kisses, 371
Macaroons, Almond, 372
Chocolate, 373
Cocoanut, 372
Mock Ice, 354
Naples Biscuit, or Charlotte Russe, 362
Omelet, Sweet. No. 1, 368
No. 2, 368
Peaches and Cream, 369
Pears, Baked, 370
Stewed, 370
Puffs, Dessert, 366
Quinces, Baked, 371
Salad of Mixed Fruits, 368
Orange Cocoanut, 368
Short Cakes, Fruit, 366
Snow Pyramid, 369
Apple, 356
Quince, 356
Sponge, Lemon, 355
Strawberry, 355
Syllabub, 355
Toast, Lemon, 367
Trifle, Apple, 357
Fruit, 357
Gooseberry, 357
Grape, 357
Lemon, 356
Orange, 356
Peach, 357
Washington Pie, 365

DINNER GIVING, 599

DINNERS AND RECEPTIONS AT WHITE HOUSE, 507

DRESSINGS AND SAUCES, 156

DUMPLINGS AND PUDDINGS, 381

DYEING AND COLORING, 591
Cotton Goods, 594
General Remarks, 591
Silks, 591
Woolen Goods, 592

EGGS AND OMELETS, 225
Eggs and Bacon Mixed, 229
aux Fines Herbes, 228
Boiled, 226
Boiled, Soft, 226
Cold, for Picnic, 229
Fried, 228
in Cases, 229
Minced, 229
Mixed Generally, Savory or Sweet, 229
Poached, a la Creme, 228
Poached or Dropped, 227
Scalloped, 226
Scrambled, 227
Shirred, 227
To Preserve, 225
Omelets, 230
Omelet, Asparagus, 232
Baked, 234
Bread. No. 1, 234
Bread. No. 2, 234
Cheese, 232
Chicken, 233
Fish, 233
Ham, 233
Jelly, 234
Meat or Fish, 231
Mushroom, 233
of Herbs, 231
Onion, 234
Oyster, 233
Plain, 230
Rice, 232
Rum, 235
Souffle, 235
Tomato. No. 1, 232
Tomato. No. 2, 232
Vegetable, 231

FACTS WORTH KNOWING, 566

FISH, 49
Fish, To Fry, 51
and Oyster Pie, 54
General Remarks, 49
Bass, Boiled, 55
Blue Fish, Boiled, 56
Baked, 56
Chowder (Rhode Island), 63
Clam Chowder, 79
Fritters, 78
Clams, Roast, in Shell, 78
Scalloped, 79
Stewed, 78
Codfish, 63
a la Mode, 64
Baked, 66
Balls, 63
Boiled (Fresh), 64
Boiled (Salt), 65
Boiled, and Oyster Sauce, 65
Steak, New England Style, 66
Stewed (Salt), 64
Crab Croquettes, 71
Pie, 71
Crabs, Baked, 70
Deviled, 71
Scalloped, 61
Soft Shell, 71
Fried, 51
Eels, Fried, 56
Fritters, 65
Frogs, Fried, 80
Stewed, 80
Halibut, Baked, 58
Boiled, 57
Broiled, 58
Fried. No. 1, 57
Fried. No. 2, 57
Steamed, 57
Fish in White Sauce, 63
Lobsters Boiled, 68
Lobster a la Newburg, 70
Croquettes, 69
Deviled, 69
Patties, 70
Scalloped, 69
Mackerel, Baked (Salt), 60
Boiled (Fresh), 61
Boiled (Salt), 60
Broiled (Spanish), 60
Fried (Salt), 61
Mayonnaise, 62
Oyster Fritters, 75
Patties, 75
Pie (Boston), 76
Pies, Small, 78
Pot Pie, 76
Oysters, 72
Broiled, 73
Fried, 72
Fried in Batter, 72
Fried (Boston), 73
Fricasseed, 77
Mock, 77
Pan. No. 1, 74
Pan. No. 2, 74
Plain Stew, 73
Roast (Fulton Market), 76
Roast in Shell. No. 1, 73
Roast. No. 2, 74
Scalloped, 76
Soup, 78
Steamed, 74
Steamed in Shell, 74
Stew (Dry), 73
Stewed in Cream, 72
Pan, 51
Pickerel, Baked, 51
Pie, 54
Potted, 63
Potted (Fresh), 61
Salmon and Caper Sauce, 52
Boiled, 52
Broiled, 52
Broiled (Salt), 53
Croquettes, 66
Fricassee, 53
Fried (Fresh), 52
Patties, 54
Pickled, 53
Smoked, 53
Scalloped, 64
Scallops, 79
Shad, Baked, 55
Broiled, 55
Roe, To Cook, 55
Sheepshead, with Drawn Butter, 56
Smelts, Baked, 59
Fried, 58
Steamed, 54
Sturgeon, Fresh Steak Marinade, 62
Terrapin, Stewed, 68
Stew, 67
Stew, with Cream, 67
Trout, Brook, Fried, 58
Salmon, Baked, 59
Turtle or Terrapin Stew, 67
White, Baked, 59
Bordeaux Sauce, 59
Boiled, 59

FRENCH WORDS IN COOKING, 587

GAME AND POULTRY, 81

HEALTH SUGGESTIONS, 521
Bleeding at the Nose, 532
Burns and Scalds, 528
Camphorated Oil, 535
Colds and Hoarseness, 525
Compound Cathartic Elixir, 536
Cough Syrup, 527
Croup, 528
Diarrhoea, 530
Diphtheria, 525
Eye Washes, 533
Fainting, 534
For Constipation, 530
Severe Sprains, 535
Toothache, 527
Gravel, 529
Grandmother's Cough Syrup, 536
Eye Wash, 537
Family Spring Bitters, 537
Universal Liniment, 536
Growing Pains Cured, 525
Hints in Regard to Health, 538
Hoarseness and Colds, 525
How Colds are Caught, 521
To Keep Well, 525
Use Hot Water, 524
Hunters' Pills, 537
Leanness, 527
Liniment for Chilblains, 535
Medicinal Food, 540
Molasses Posset, 526
Recipe for Felons, 531
Regulation in Diet, 523
Relief from Asthma, 531
Remedy for Lockjaw, 532
Sore Throat, 529
Sun Stroke, 534
Swaim's Vermifuge, 534
"The Sun's" Cholera Mixture, 535
To Cure the Sting of Bee or Wasp, 527
Cure Earache, 527
Toothache, For, 527
To Stop the Flow of Blood, 529
Take Cinders from the Eye, 533
Remove Warts, 534
Vermifuge, Swaim's, 534
Water, 523
Whooping Cough, 530

HOUSEKEEPERS' TIME TABLE, 542

ICE-CREAMS AND ICES, 376
Cream, Fruit, 378
Frozen Fruits, 379
Peaches, 379
Ice, Almond, 380
Currant, 380
Lemon, 379
Orange Water, 380
Ice-Cream, 376
Chocolate. No. 1, 377
Chocolate. No. 2, 377
Cocoanut, 377
Custard, 377
Fruit, 376
Pure, 376
Strawberry, 378
Tutti Frutti 378
Without a Freezer, 378
Sherbet, Pineapple, 380
Raspberry, 380

JELLIES AND PRESERVES, 423

MEATS, 107
Beef a la Mode, 113
Brisket of, Stewed, 120
Cold Roast, Warmed. No. 1, 122
Cold Roast, Warmed. No. 2, 122
Croquettes. No. 1, 121
Croquettes. No. 2, 121
Corned or Salted (Red), 116
Corned, To Boil, 118
Dried, 116
Dried, with Cream, 121
Flank of, to Collar, 115
Frizzled, 118
Hash. No. 1, 123
Hash. No. 2, 123
Heart, Stewed, 124
Heart, To Roast, 124
Kidney, Stewed, 124
Liver, Fried, 119
Pot Roast (Old Style), 112
Pressed, 119
Roast, 109
Pie, Roast, 117
Pie, Roast, with Potato Crust, 116
Spiced, Excellent, 112
Spiced, Relish, 119
Beefsteak. No. 1, 110
No. 2, 111
and Onions, 111
and Oysters, 111
Flank, 118
Hamburger, 123
Pie, 117
Rolls, 115
Smothered, 114
Stewed with Oysters, 114
To Fry, 111
Beef-stew, French, 119
Beef, Tenderloin of, 113
To Clarify Drippings of, 126
Tongue, Boiled, 124
Tongue, Spiced, 125
To Pot, 120
Brain Cutlets, 133
Calf's Head, Baked, 132
Head, Boiled, 133
Head Cheese, 133
Liver and Bacon, 134
Meat and Potato Croquettes, 121
Cold, and Potatoes, Baked, 122
Thawing Frozen, Etc., 109
To Keep from Flies, 109
Sweetbreads, 135
Baked, 135
Croquettes of, 135
Fricasseed, 136
Fried, 135
Tripe, Fricasseed, 126
Lyonnaise, 126
To Boil, 125
To Fry, 125
Veal, Braised, 132
Cheese, 129
Chops, Fried (Plain), 128
Collops, 128
Croquettes, 129
Cutlets, Broiled (Fine), 129
Cutlets, Fried, 128
Fillet of, Roast, 127
Fillet of, Boiled, 127
for Lunch 131
Loaf 131
Loin of, Roast 126
Olives, 129
Patties, 132
Pie, 130
Pot Pie, 130
Pudding, 127
Stew, 131
Yorkshire Pudding, For Veal, 110
LAMB AND MUTTON, 136
Lamb, Croquettes of Odds and Ends of, 144
Fore-Quarter of, To Broil, 143
Pressed, 143
Quarter of, Roasted, 142
Stew, 143
Sweetbreads and Tomato Sauce, 142
Mutton, Boned Leg of, Roasted, 136
Chops and Potatoes, Baked, 140
Broiled, 139
Fried. No. 1, 139
Fried. No. 2, 139
Cutlets (Baked), 140
Hashed, 138
Irish Stew, 141
Leg of, a la Venison, 138
Leg of, Boiled, 137
Leg of, Braised, 137
Leg of, Steamed, 138
Pudding, 141
Roast, 136
Scalloped, and Tomatoes, 142
Scrambled, 141
Muttonettes, 140
PORK, 144
Bacon and Eggs, Cold, 150
To Cure English, 155
Cheese, Head, 154
Ham and Eggs, Fried, 150
Boiled, 151
Broiled, 152
Potted, 152
To Bake a (Corned), 151
Hams and Bacon, To Cure, 154
and Fish, To Smoke at Home, 154
Head Cheese, 154
Lard, To Try Out, 155
Pig, Roast, 145
Pigs' Feet, Pickled, 151
Pork and Beans, Baked, 149
and Beans (Boston Style), 149
Chops and Fried Apples, 147
Chops, Fried, 148
Cutlets, 147
Fresh, Pot Pie, 146
Leg of, Boiled, 146
Leg of, Roast, 145
Loin of, Roast, 145
Pie, 148
Pot Pie, 148
Salt, Fried, 149
Salt, Grilled, 149
Spare Rib of, Roasted, 146
Tenderloins, 147
Roast Pig, 145
Sausage, Bologna (Cooked), 152
Sausages, Country Pork, 153
To Fry, 153
Scrappel, 150

MEASURES AND WEIGHTS, 603

MENUS FOR BREAKFAST, LUNCHEON AND DINNER, 478
January, 478
February, 480
March, 482
April, 484
May, 486
June, 488
July, 490
August, 493
September, 494
October, 496
November, 498
December, 500

MENUS, SPECIAL, 503

MISCELLANEOUS RECIPES, 543
Ammonia, Uses of, 543
Cement, Cracks in Floors, 559
for Acids, 560
for China and Glass, 556
Cider, To Keep, 561
Cleaning Jewelry, For, 551
Oil Cloth, For, 547
Sinks, For, 557
Crape, To Renew Old, 551
Family Glue, 559
Feathers, To Wash, 549
Flannels, To Wash, 546
Fluid, Washing, 562
Furniture Cream, 559
How to Freshen up Furs, 550
Garments, To Wash Colored, 553
Gloves, To Clean Kid, 551
Glue, 559
Family, 559
Hard Soap (Washing) 562
Incombustible Dresses, 550
Insects and Vermin, 544
Indelible Ink, To Remove, 560
Lace, To Clean Black. No. 1, 547
To Clean Black. No. 2, 548
To Wash White. No. 1, 548
To Wash White Thread. No. 2, 548
Leather, A Polish for, 561
Machine Grease, To Take Out, 546
Management of Stoves, 557
Marble, To Remove Stains from, 552
Moths in Carpets, 545
Mucilage, Postage Stamp, 559
Novel Dress Mending, 550
Oil Cloth Cleaning, 547
Stains in Silk and Other Fabrics, 554
Old Style Family Soft Soap, 563
Paper Hangers' Paste, 553
Paste for Scrap Books, Etc, 560
Polish for Ladies' Kid Shoes, 560
for Leather, 561
Shirts, to Starch, Fold and Iron, 547
Silks or Ribbons, to Clean, 549
To Clean Black Dress, 549
Silver Plate, To Clean, 552
Starch Polish, 551
Soap for Washing Without Rubbing, 563
Hard (Washing), 562
Old Style Family, 563
Soft, To Make Without Cooking, 563
Stoves, Management of, 557
The Marking System, 553
To Bleach Cotton Cloth, 561
To Cement Cracks in Floors, 559
To Clean Black Lace, 547
To Clean Black Dress Silks, 549
To Clean Kid Gloves, 551
To Clean Silks and Ribbons, 549
To Clean Silver Plate, 552
To Destroy Insects and Vermin, 544
To Keep Cider, 561
To Make a Paste to Fasten Labels, 558
To Raise the Pile on Velvet, 551
To Remove Indelible Ink, 560
To Remove Ink from Carpets, 558
To Remove Stains and Spots, 554
To Remove Stains from Marble, 552
To Renew Old Crape, 551
To Soften Water, 562
To Starch, Fold and Iron Shirts, 547
To Take Out Machine Grease, 546
To Take Rust Out of Steel, 558
To Whiten Walls, 552
Uses of Ammonia, 543
Velvet, to Raise the Pile on, 551
Walls, to Whiten, 552
Washing Fluid, 562

MODES OF FRYING, 48

OMELETS AND EGGS, 225

PASTRY, PIES AND TARTS, 320
Crust, Potato, 324
Chess Cakes, 343
General Remarks, 320
How to Make a Pie, 321
Icing Pastry, 321
Maids of Honor, 342
Meat for Mince Pies (Cooked), 337
Mince Meat, Mock, Without Meat, 338
Patties or Shells for Tarts, 325
Pie, Apple, Green, 326
Apple and Peach Meringue, 327
Apple Custard. No. 1, 326
Apple Custard. No. 2, 326
Apple Custard. No. 3, 327
Apple Custard. No. 4, 327
Apple, Irish, 327
Apple, Mock, 327
Apricot Meringue, 332
Berry, Ripe, 335
Blackberry, 333
Cocoanut. No. 1, 328
Cocoanut. No. 2, 328
Cherry, 332
Cranberry, 335
Cranberry Tart, 335
Cream, 330
Cream, Boston, 331
Cream, Mock, 331
Cream, Whipped, 331
Currant. No. 1, 332
Currant, Ripe. No. 2, 333
Custard, 331
Custard, Bakers', 330
Custard, Chocolate. No. 1, 328
Custard, Chocolate. No. 2, 328
Custard, Fruit, 332
Dried Fruit, 335
Fruit, German, 342
Gooseberry, 336
Grape, 334
Huckleberry, 333
Jelly and Preserved Fruit, 335
Lemon. No. 1 (Superior), 328
Lemon. No. 2, 329
Lemon. No. 3, 329
Lemon. No. 4, 329
Lemon, Raisin, 333
Mince. No. 1, 338
Mince. No. 2, 338
Molasses, 333
Orange, 330
Peach, 335
Pineapple, 334
Plum or Damson, 334
Pumpkin. No. 1, 336
Pumpkin. No. 2, 336
Pumpkin, Without Eggs, 337
Rhubarb, 333
Rhubarb (Cooked), 334
Ripe Berry, 335
Squash, 337
Sweet Potato, 337
Tomato, Green, 332
Pie Crust, Plain, 324
To Make Flaky, 325
Rule for Undercrust, 324
Puff Paste, Fine, 322
for Pies, 322
of Suet, 324
Soyer's Recipe for, 323
Pumpkin or Squash for Pies, Stewed, 336
Baked, 336
Tartlets. No. 1, 325
No. 2, 325
Lemon. No. 1, 339
Lemon. No. 2, 340
Meringue Custard, 340
Orange, 340
Plum Custard, 339
Tarts, 326
Apple, 342
Berry, 341
Chocolate, 341
Cocoanut, 341
Cream, 343
Gooseberry, Green, 341
Jam, Open, 343
Strawberry Cream, 341
Turnover, Fruit, Suitable for Picnics, 339

POULTRY AND GAME, 81
Chicken, Boiled, 87
Breaded, 92
Broiled, 89
Broiled on Toast, 93
Croquettes. No. 1, 90
Croquettes. No. 2, 91
Croquettes, To Fry, 91
Curry, 93
Dressed as Terrapin, 95
Fricassee, 87
Fried, 90
Fried a la Italienne, 90
Lunch for Traveling, 91
Macaroni and, 96
Patties, 88
Pickled, 88
Pie, 89
Pot Pie. No. 1, 94
Pot Pie. No. 2, 94
Potted, 92
Pressed, 91
Pudding, 96
Rissoles of, 88
Roast, 86
Roley Poley, 95
Scalloped, 92
Steamed, 87
Stewed (Whole Spring), 87
Stewed with Biscuit, 95
Turnovers, 95
Dressing or Stuffing for Fowls, 83
Oyster, 83
Duck, Braised, 97
Canvas Back, 99
Duck Pie, 98
Roast (Tame), 96
Roast (Wild), 98
Stewed, 97
Warmed Up, 98
Wild, 98
Game Pie, 101
Salmi of, 103
Goose, Roast, 86
Grouse, To Roast, Etc., 101
Hare, Roast, 102
Partridges, To Roast, Etc., 101
Pigeon Pie, 99
Pigeons, Broiled, or Squabs, 100
Roast, 99
Stewed, 99
Quail, To Roast, 101
To Roast, Etc., 101
Rabbit, Broiled, 103
Fricassee, 102
Fried, 103
Pie, 103
Roast, 103
Reed Birds, 100
Salmi of Game, 103
Snipe, 100
Snow Birds, 102
Squab Pot Pie, 100
Squirrels, 102
Turkey, Boned, 85
Boiled, 84
Hashed, 85
Roast, 82
Scallop, 84
Warmed Over, 85
Venison, Baked Saddle of, 105
Steak, Broiled, 104
Steak, Fried, 106
Hashed, 106
Pie or Pastry, 105
Roast Haunch of, 104
Woodcock, Roasted, 100